Cast Iron Pork Tenderloin
Cooking pork tenderloin in a cast iron skillet allows you to sear the juices on the stovetop before placing the meat in a hot oven to finish cooking. The results are tender and delicious.
Servings: 6
Calories: 172kcal
Equipment
Ingredients
- 2 1- pound pork tenderloins
- 2 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of fresh cracked pepper
- 3 tablespoons of grass fed butter softened
- 2 cloves of fresh minced garlic
- 1/2 teaspoon of dried rosemary
- 1/4 teaspoon of dried thyme leaves
Instructions
- Preheat oven to 425°F.
- In a ramekin, combine butter, garlic, rosemary, and thyme. Set aside.
- Coat the tenderloins with salt and pepper.
- Heat the olive oil in a 12" skillet until shimmering, then sear the meat on all sides—approximately one minute per side.
- Add the butter to the top of the tenderloins and bake for 20-25 minutes or until the internal temperature registers 145°F
- Let it rest for 5-10 minutes before serving.
Notes
As soon as you flip the meat on the final side, you can add the garlic butter and put it straight into the oven. The meat will sear in the hot pan as you transition from the stovetop to the oven.
Store in an airtight container for up to 4 days in the refrigerator or 3 months in
the freezer.
the freezer.